First up, the Swedish dish raggmunk, or potato pancake. The raggmunk are prepared by making a pancake batter of wheat flour, milk and egg, into which shredded raw potatoes are added then they’re fried in butter. We opted for the traditional serving combination of bacon and lingon berries.
Walking through Kungsträdgården, a park in the city center
Bakfickan is one of the restaurants located in Stockholm’s Opera House. Earlier this year we dined at the Michelin-starred Operakällaren, and were excited to go to the more casual Bakfickan for some typical Swedish dishes.
The space is very small – only 28 seats – and very cozy. I ordered my go-to dishes: Toast Skagen and Meatballs with all of the typical fixings (brown gravy, potato puree, lingon berries, and pickled cucumber slices). The meatballs were soooo delicious! Definitely the best I’ve had in Stockholm.
We celebrated Valentine’s Day early at Operakällaren, a one star Michelin restaurant in Stockholm’s center. Operakällaren is the city’s oldest restaurant, dating back to 1787 when the restaurant was situated under Gustav III’s opera house. Operakällaren is still linked with the royal family – Stefano Catenacci, the Chef de Cuisines, is responsible for all catering to the Royal Castle. We loved our meal and enjoyed the whole experience – delicious food and a great wait staff! Koen and I were also surprised that Stefano Catenacci came to our table personally to press our duck and even let me try! He also mentioned I’m the first guest to ask!
I know in November I already posted photos of Riche, but I had to come back! I needed to have their toast skagen again!
To quote the Huffington Post, Toast Skagenis essentially a shrimp toast, but there is one mythical ingredient that sets it apart from any other shrimp toast. Kalix Vendace Roe. This Swedish version of Russian or Iranian caviar is orange, light in taste, subtle and not as pushy as its eastern cousins. It’s often served together with butter fried blinis or toast, some sour cream and very finely chopped red onions – as the star of the show. But in the Toast Skagen, it will have to settle with being the jewel in the crown. An orange colored precious gem, placed on top of this culinary treasure.
In general, Koen and I really love renting apartments if we’re on holiday. One of our favorite things to do, normally to relax toward the end, is to visit a local market to prepare dinner at our apartment. It gives us an opportunity to try local food and chill at the apartment for an easy evening. Markets are also a great opportunity to delve into the real food culture of a city. Koen is the best at discovering what we need to eat – asking what they miss most when out of the country, what does their family eat at Christmas and other big holidays. Like this we’re sure not to miss anything!
In the winter, the days are short in Stockholm. I absolutely love it. The city lights up with a warm glow and you can’t help but feel cozy. After visiting the Vasa Museum, we headed to the Grand Hotel to eat at Matbaren by the chef Mathias Dahlgren. Matbaren was recommened by a Swedish colleague of mine. She told me it’s her favorite restaurant, so of course we had to try it!
I was in Stockholm for a few days – the city is so beautiful and the food is so delicious!! I stayed mostly in Östermalm and Gamla Stan (Old Town – which dates back to 1252!). Stockholm is very big, so I definitely need to go back for a longer period to explore!